Ingredients:
1 1/2 lbs Brussels sprouts or 2 (10 ounce) packages frozen Brussels sprouts
2 cups vegetable broth
1/4 cup wine vinegar
2 tablespoons olive oil
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
12 cherry tomatoes, halved
1 tablespoon fresh chives, minced
1 tablespoon fresh dill, minced
Directions:
If using frozen brussels sprouts, cook according to package directions with broth instead of water.
If using fresh, wash well and trim all outer leaves. Bring broth to a boil and add sprouts. Bring to a boil again and cook uncovered for 15 minutes or until tender.
Drain sprouts and place in a bowl.
Pour vinegar and oil over the top and sprinkle with dried spices, salt and pepper. Toss to coat. Chill for 2-3 hours or overnight.
Halve the tomatoes and add to sprouts. Taste for seasoning.
Sprinkle with fresh chives and dill before serving.
Servings: 4
Time preparation: 15 min.
Time total: 135 min.